Grilled White Prawn in Egg Nest

By Chef Thavee Chantasit

For those of you who want time to relax romantically at home with your loved one yet, at the same time, make something special for dinner, here’s a recipe that is very unusual, looks and tastes fabulous, yet is quick and easy to make.

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Goong Hom Sabai

Grilled White Prawn in Egg Nest

For those of you who want time to relax romantically at home with your loved one yet, at the same time, make something special for dinner, here’s a recipe that is very unusual, looks and tastes fabulous, yet is quick and easy to make.

Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 1 portion


• White prawns: 125 g (about 5 pieces)
• Minced shrimp meat: 100 g
• Eggs: 2
• Thai parsley root, chopped: 1 root
• Chopped garlic: 1 clove
• Oyster sauce: 1 tablespoon
• White soya sauce: 1 tablespoon
• Powdered pepper and salt to taste

Preparation and cooking

Put all the ingredients apart from the white prawns and the eggs in a bowl and mix until a paste is formed. Shell the prawns apart from the tails, then mould the shrimp paste around each prawn. Set aside.

Whip the eggs in a bowl. Make a cone from a piece of waxed paper with a small opening in the bottom. Heat a non-stick frying pan or crepe pan to medium heat. To make the egg nests, pour a small amount of the whipped egg into the cone and use it to “draw” a rectangular net pattern about 8x10 cm. Make one nest for each prawn. Carefully remove each nest from the pan and set aside.

Deep-fry the prawns in medium-heat oil until well cooked. Then wrap each prawn in an egg nest and place them all on a plate decorated with salad leaves and carved or sliced cucumber. Serve with plum sauce or sweet chili sauce.

Tip from the Chef

A simpler alternative to the egg nest is to prepare a very thin omelet. Cut the omelet into squares about 8x10 cm and use these to wrap the prawns with.

Meet the chef

Chef Thavee Chantasit

Chef Thavee Chantasit is the Executive Chef of the Katathani Phuket Beach Resort, where he has worked for the past six years.

When did you start work at the Katathani?

I first worked here in 1992 as Executive Sous Chef. In 1999 I moved to the Club Andaman Beach Resort in Patong. I came back to the Katathani again in 2002 and I’ve been here ever since.

When did you start cooking?

I began my career in the kitchen when I was only 15 at the Hyatt Pattaya hotel. I was very proud to have the chance to learn my craft under a French chef at the hotel.

What is the best part of being a chef?

Cooking is an art. In addition to knowing about food and ingredients, you have to have a lot of imagination in order to combine them in ways that make original, delicious dishes.
Being the Executive Chef in a hotel kitchen it is not only about making food. It is also about managing staff and systems. If everything runs well, guests will receive the greatest benefit and be happy. All of these factors combine to give me the passion to be a good chef.

What is your favorite dish to eat?

I prefer fish. It is easy to digest and very healthy. Fish is also very flexible – it can be used in many different dishes.

What is your No 1 priority at work?

Taking full responsibility as Executive Chef. This includes balancing every aspect of the work, such as teamwork, hygiene and quality of food.

If you weren’t a chef, what other career would you follow?

I’d be a farmer. I like being with nature – it gives me a comfortable feeling. If I could, I would want to own a fruit garden or perhaps grow table grapes.

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